Pasta vegetarisk tomat

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Ha i persilja och sedan spenat. Rör ihop. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. It’s perfect for using seasonal veggies and makes a colorful, nutritious dish.

Ingredients:

  • 400g fusilli pasta
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes
  • 4 cloves garlic
  • 800g canned crushed tomatoes
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 200°C (400°F).

    2 Days

US Customary – Metric

  • 3 cups grape tomatoes (halved)
  • 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters)
  • Olive oil
  • 2 medium shallots (diced // 2 medium shallots yield ~1/4 cup or 40 g)
  • 8 large cloves garlic (minced/grated // 8 large cloves yield ~1/4 cup or 24 g)
  • 1 pinch each sea salt and black pepper
  • 3-4 Tbsp unbleached all-purpose flour (or another thickener of choice)*
  • 2 1/2 cups unsweetened plain Almond Breeze
  • 2-3 Tbsp nutritional yeast
  • 1-2 Tbsp vegan parmesan cheese (optional // plus more for serving)
  • 1-2 Tbsp lemon juice (optional)

  • Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt.

    pasta vegetarisk tomat

    Vänd i den kokta pastan och servera!

  • Taste and adjust seasonings as needed, adding more salt to taste, more minced/pressed garlic for zing, or more nutritional yeast for cheesy flavor. Place back in pan and reduce heat to a low simmer until desired thickness is reached.

  • Once the sauce is to your desired thickness, taste and adjust seasonings as needed.

    Låt puttra i ca 10 min medan pastan kokar.

När såsen tjockat och smakar bra. Whether you prefer a simple classic sauce or a creative vegetable-packed dish, these recipes can be easily adapted to suit your taste and dietary preferences.

The vibrant flavors of tomatoes combined with fresh herbs and wholesome ingredients create meals that are not only satisfying but also nourishing.

By experimenting with different vegetables, herbs, and cooking techniques like roasting or adding creamy elements, you can keep your pasta dishes exciting and fresh.

While I recognize there is a place for cashew-based sauces, I wanted something so undetectably creamy that it had to be nut free.

So I started with simple ingredients that I use in my original recipe, but swapped the regular milk for almond milk. You can swap the veggies to suit whatever you have in your cupboards / fridge.

Continue cooking for another 4-5 minutes to thicken. I love the richness and creamy texture it offers. Fräs champinjonerna i olja med pressad vitlök tills de är mjuka och börjat få lite yta. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Don’t forget to explore more vegetarian recipes to complement your meals, including options like Vegetarian Swiss Chard Recipes for Healthy Meals or Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking!

📖 Recipe Card: Vegetarian Tomato Pasta

Description: A simple and flavorful pasta dish made with fresh tomatoes, garlic, and basil.

Some readers also enjoyed adding 1-2 Tbsp fresh lemon juice at this time for some brightness / acidity.)

  • If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.

  • Stir in flour (or other thickener of choice – see notes) and mix with a whisk.

    • If you’re looking for a creamy yet dairy-free option, this variation uses cashew cream to add richness to the tomato sauce while keeping it vegan and nutritious.

    Roasted Vegetable Tomato Pasta

    This recipe brings a smoky flavor by roasting vegetables before mixing them into the tomato sauce.

    Toss bell pepper, zucchini, cherry tomatoes, and garlic with 2 tbsp olive oil, salt, and pepper.

  • Roast vegetables for 20-25 minutes until caramelized.
  • Cook pasta according to package, reserve 1 cup pasta water.
  • In a pan, heat 1 tbsp olive oil, add crushed tomatoes and oregano. Don’t even mention there’s no butter or cream and I’ll bet no one will notice.

    As for the cheese? I supplemented other flavor in the form of shallot, garlic and roasted tomatoes.